More Hot-Weather Relief: Mango Salad

Though the humidity has backed off a bit, it's still late July in Northern Virginia, which means we're disinclined to turn on the stove or the grill. The solution: light, refreshing salads that make use of all the great produce that's available. All you need is a good knife and, if you're lazy like us, a food processor that can quickly handle the tedious job of shredding.

The other night we shredded a green mango and made a salad that was tart, sweet, a little hot, and completely delicious. This recipe makes two very decent portions; if you want to feed more people, it's easily doubled or even tripled.

Green Mango Salad

1 green mango (if all you have is a firm orange mango, go ahead and use that)
1/2 cup chopped cilantro
1/3 cup chopped basil
2 scallions, minced
1/3 cup roasted chopped peanuts

Dressing:
2 T. fish sauce
3 T. lime juice
4 t. brown sugar
1 t. chili garlic paste

1. Shred the mango, either using a grater or (much quicker) the shredding blade on a food processor.

2. Mix with the cilantro, basil, scallions, and peanuts.

3. Pour dressing over all, and serve immediately.

Serves two.